Cookbook:Haggis

The national dish of Scotland, composed of a forcemeat of the heart, liver and lungs of a sheep mixed with oatmeal, well seasoned and put into bags made from the paunch of the sheep. The haggis is then boiled for 2-3 hours and left to get cold. When required for use it is simmered again for about an hour and is traditionally served with mashed turnips, potatoes and whisky.

The accompaniments, "neeps and tatties", refer to mashed swede or turnip, and potatoes (in this context, mashed.)

In fish and chip shops, a long, sausage-shaped haggis is often available deep-fried in batter with chips.

Place the beef heart in a 4-quart (about 3-3.5 litres) covered pot and just cover with cold water. Simmer, covered, for 1 hour and 10 minutes.

Add the beef liver and lamb stew meat, and cover and simmer for 20 minutes. Remove the contents of the pot and cool. Reserve 1 cup of the liquid. Grind everything coarsely.

In a large bowl mix all of the ingredients, except for the beef caps, vinegar, and salt for soaking. Mix well and set aside.

Rinse the beef caps in cold water. Turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 1/2 hour. Drain them and rinse very well, inside and out.

Divide the meat mixture into three parts. Fill the beef caps with the meat mixture and tie the ends off with string. Two will have to be tied on just one end, but the third piece will be tied on both ends. Prick the Haggis all over with corn holders or a sharp fork. Place in a steamer and steam for 1 hour and 20 minutes.